Marry Me Beans
Marry Me Beans feature creamy butter beans simmered in a luxurious, garlicky, tomato-cream sauce with fresh basil and parmesan cheese. This one-pot dish comes together in just 30 minutes, making it perfect for cozy winter nights when you want something warm and satisfying without too much effort.
If you’re looking for a quick weeknight meal, loaded with flavor, then you need to try these Marry Me Beans. Not only is this dish absolutely delicious, but it’s also a healthy option that’s full of protein and fiber. Serve it with a light salad and some crusty bread to soak up every bit of that savory sauce.
Looking for more delicious comfort food recipes, then try my Bacon Mushroom Carbonara, Cajun Shrimp and Grits, and Dutch Oven Chili Con Carne.
Why You’ll Love These Creamy Butter Beans
- Quick and easy- Ready in just 30 minutes with minimal cleanup, this one-pot dish is perfect for busy weeknights or when you want a hassle-free meal.
- Rich and creamy- The flavorful sauce is made with aromatic garlic, sweet sun-dried tomatoes, fresh basil, and nutty parmesan cheese. It’s the kind of sauce you’ll want to keep dipping into.
- Super versatile- This dish works perfectly as a hearty main dish, or you can serve it as a flavorful side dish to accompany your favorite protein.
- Great for leftovers- As the beans sit, it continues to soak up all that flavorful sauce, making it even better the next day for lunch.
What Are “Marry Me” Recipes
“Marry Me” recipes are basically dishes that are so insanely good, they might just make someone propose. The idea behind the name is that these meals are full of rich, bold flavors, perfect for impressing someone special.
The term “Marry Me” has gained popularity in recent years and you can find several variations from chicken to soup and pasta dishes, all featuring some of the same key ingredients.
Ingredient Notes and Substitutions
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Butter beans- Also called lima beans, are large flat beans with a creamy, velvety texture. You will need 2 cans of butter beans. If you can’t find butter beans, you can substitute with cannellini or Great Northern beans.
- Butter- You can use salted or unsalted butter. For a lighter version, feel free to substitute with olive or avocado oil.
- Garlic- Use fresh garlic cloves for the best flavor.
- Red chili flakes- Just a small pinch of chili flakes adds a subtle heat to balance the creaminess of the dish.
- Smoked paprika- Adds a bit of smokiness to the dish and pairs beautifully with the sun-dried tomatoes. If you don’t have smoked paprika, regular paprika will work, though it won’t have the same smoky flavor.
- Oregano- I use fresh because I grow it in my garden. You can use dried oregano, just use about half the amount since it’s more concentrated.
- Basil- Fresh basil adds a bright, aromatic freshness to these beans.
- Sun-dried tomatoes- Oil-packed sun-dried tomatoes are soft, ready to use, plus the infused oil can be used for cooking or drizzling.
- Stock- I use low-sodium chicken broth, but if you want to keep things vegetarian, you can use vegetable broth.
- Heavy cream- Gives the sauce a luxurious and velvety texture. You can also use half and half or canned coconut milk.
- Kale- The original marry me dish uses spinach, but I prefer using kale, since it holds up better without wilting too much. But feel free to use spinach if you like.
- Parmesan cheese- Grate it fresh for the best flavor and texture. You can also substitute with Pecorino Romano.
Step By Step Ingredients – Marry Me Butter Beans
STEP 1: Prepare the beans. Place the butter beans in a fine-mesh strainer or colander and rinse them under cold running water for 30 seconds. Then, set them aside.
STEP 2: Sauté aromatics. In a large skillet or pan, heat the butter over medium heat. Once melted, add the chopped garlic, red chili flakes, fresh oregano and smoked paprika. Stir and cook just until fragrant, about 1-2 minutes.
STEP 3: Add sun-dried tomatoes. Next, stir in the chopped sun-dried tomatoes. If you’re using oil-packed tomatoes, don’t forget to toss in a little of the oil with them, which adds extra flavor. Then, stir in the drained butter beans. Let everything cook together for about 2 minutes.
STEP 4: Create the sauce. Now, pour in the chicken or vegetable broth, and bring the mixture to a gentle simmer. Cook for 5 minutes. Then, stir in the heavy cream. Cook for an additional 2 minutes.
STEP 5: Finish. Turn off the heat, then add the kale and stir until wilted. Lastly, add the parmesan cheese and fresh basil. Stir to combine and season with salt and pepper.
Expert Tips
- Rinse the beans thoroughly- Always rinse canned beans under cold water to remove excess sodium and any starchy residue. This helps the beans taste fresher and prevents the sauce from becoming too thick.
- Toast your spices- Before adding the liquid ingredients, sprinkle in the chili flakes, smoked paprika, and oregano, and let them cook or “sweat” for 1-2 minutes. This releases their oils and deepens their flavor.
- Don’t overcook the beans- Butter beans are already fully cooked when canned. Simmer them just long enough to soak up the flavors from the sauce and aromatics, about 5-7 minutes. Overcooking can cause them to break apart and become mushy.
- Simmer gently- When adding the cream, keep the heat at a gentle simmer to avoid curdling. Stir frequently to keep the sauce smooth.
Frequently Asked Questions
Butter beans and lima beans are the same thing. The term “butter beans” is more commonly used in the Southern U.S. and U.K., while “lima beans” is used elsewhere.
Yes! If you prefer using dried butter beans, soak them overnight in water. Drain the beans and place them in a large pot, covered with water. Cook until tender (about 1-1.5 hours). Be sure to season the cooking water with salt and optional aromatics like bay leaves, onion or garlic for added flavor.
Absolutely! Use vegetable stock instead of chicken stock, use canned coconut milk in place of the heavy cream, and swap the Parmesan cheese with a vegan parmesan alternative.
This dish is delicious on its own, but it pairs wonderfully with crusty bread or a simple green salad. For added protein, try serving it with grilled chicken, pan-seared salmon, or roasted cod. Vegetarians can add roasted mushrooms, sautéed zucchini, or some charred broccolini.
If the sauce feels too thin, let it simmer a little longer to reduce and thicken naturally. Keep in mind that as the dish sits, the sauce will thicken on its own thanks to the starches released by the beans. So give it a few minutes before making adjustments.
Storing and Reheating
Allow the Marry Me Beans to cool completely. Then, transfer them to an airtight container and refrigerate for up to 3 days. If you’re planning to freeze the beans, place them in a freezer-safe bag or container and freeze for up to 2 months.
Reheating
Stovetop- Add the butter beans to a pan over medium heat. Stir occasionally and add a splash of stock, cream, or water to loosen the sauce if it has thickened. Heat until completely warmed through.
Microwave- Heat the beans in a microwave-safe container, covering it loosely with a damp paper towel. Warm in 30-second intervals, stirring in between, and add liquid as needed to maintain a creamy consistency.
More Hearty Recipes
Serving Ideas
These butter beans are absolutely delicious on their own, but if you want to create a well-rounded meal, here are some suggestions.
After trying out this recipe, I’d love to hear your feedback. Please consider leaving a comment below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!
Marry Me Beans
Ingredients
- 2 tbsp unsalted butter
- 4 cloves fresh garlic, finely minced
- 1/4 tsp red pepper flakes
- 1/4 tsp smoked paprika
- 1/2 tsp fresh oregano , finely chopped
- 1/3 cup sun-dried tomatoes, packed in oil, chopped, plus 1-2 tsp of oil for flavor
- 2-15 oz cans butter beans , drained and rinsed
- 1/2 to 1 cup chicken broth , low-sodium
- 3/4 cup heavy cream
- 1 cup fresh kale, roughly chopped
- 1/3 cup parmesan cheese, freshly grated
- 2 tbsp fresh basil, chopped
- salt and pepper , to taste
Instructions
- Place the butter beans in a fine-mesh strainer or colander and rinse them under cold running water for 30 seconds. Then, set them aside.
- In a large skillet or pan, heat the butter over medium heat. Once melted, add the chopped garlic, red chili flakes, fresh oregano and smoked paprika. Stir and cook just until fragrant, about 1-2 minutes.
- Next, stir in the chopped sun-dried tomatoes. If you're using oil-packed tomatoes, don't forget to toss in a little of the oil with them, which adds extra flavor. Then, stir in the drained butter beans. Let everything cook together for about 2 minutes.
- Now, pour in the chicken or vegetable broth, and bring the mixture to a gentle simmer. Cook for 5 minutes. Then, stir in the heavy cream. Cook for an additional 2 minutes.
- Turn off the heat, then add the kale and stir until wilted. Lastly, add the parmesan cheese and fresh basil. Stir to combine and season with salt and pepper.
Notes
- Rinse the beans thoroughly- Always rinse canned beans under cold water to remove excess sodium and any starchy residue. This helps the beans taste fresher and prevents the sauce from becoming too thick.
- Toast your spices- Before adding the liquid ingredients, sprinkle in the chili flakes, smoked paprika, and oregano, and let them cook or “sweat” for 1-2 minutes. This releases their oils and deepens their flavor.
- Don’t overcook the beans- Butter beans are already fully cooked when canned. Simmer them just long enough to soak up the flavors from the sauce and aromatics, about 5-7 minutes. Overcooking can cause them to break apart and become mushy.
- Simmer gently- When adding the cream, keep the heat at a gentle simmer to avoid curdling. Stir frequently to keep the sauce smooth.
I used spinach, twice the amount, in place of kale, and canelli beans, and added chopped roasted red pepper. DELICIOUS BEANS to have on hand to pair with so many things; venison, sourdough bread, sweet potatoes, even over morning eggs!
Hi Shirley, I love the additions you made to your beans, sounds absolutely delicious! Thanks so much for taking the time to leave a comment. I appreciate it!